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Classic
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page 460
The opening of the keg and the mouth of the jug are lightly covered with a
little piece of linen cloth, simply to keep out insects; the froth arising
through fermentation must be carefully removed every day and the cloths cleaned
or replaced by new ones.. When the temperature is too low, as week may elapse
before fermentation begins, usually, however, it will begin in 3-4 days. When
the frothing stops, cover the opening in the cask with a small sandbag, which
will be sufficiently tight, and then daily pour in some of the juice in the jug
in order to keep the keg well filled. After fermentation is done close the cask
tightly and replenish its contents every week with some of the juice contained
in the jug, it being essential that the keg should be kept completely filled. In
order that the juice in the jug may not spoil, it should be filled into bottles,
which are kept well corked and the juice used to keep the keg filled.
After the elapse of about 8 to 10 weeks it will be advisable to change the cider
into another keg. Filter the settlings or put them into bottles to clear. If
there should not be enough juice to fill the keg, sweetened water must be added,
but this ought not to occur because when pressing the first juice enough should
be provided for replenishing purposes.
By Spring time the wine will be clear enough so that it can be filled into
bottles, and is also fit for use, but if it can be kept until the Fall it will
be much finer in appearance and flavor. In the early Summer it will prove to be
a delicious, wholesome and refreshing drink. It is of great importance that no
brandy nor spirits of any kind be added; plenty of fruit of good quality is the
prime factor in making fruit wines.
2. Currant Wine. Currant-, gooseberry-, raspberry and huckleberry wines need
plenty of sugar and the acidity of the currants must be reduced with water. Take
the currants when ripe but not overripe, strip them from the stems and press out
the juice, which is best done in a large bowl with a potato masher. For about 10
gallons take 30 to 40 pounds of berries; the quantity need not be exact because
there must be enough juice for replenishing purposes. The pressed berries are
set aside for 2 to 3 days in an open stoneware jar or wooden vessel, and then
press out the juice with either
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